1/4cupfreshly grated Parmigiano-Reggianomore for serving
salt and freshly ground pepper to taste
Fresh basil Leaves
Over high heat, bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions.
When the pasta is al dente, remove 1/4 cup of the pasta cooking liquid before draining the pasta.
Return the drained pasta to the pot and add the mascarpone, pesto and Parmigiano and stir over low heat. Slowly add just enough of the reserved water to the pasta until you have achieved the desired creaminess.
Season to taste with salt and freshly ground pepper. Add fresh basil leaves and serve with more Parmigiano.